Tangy Firm Tofu Kung Pao
A tangy Chinese firm tofu kung pao with scallions and bok choy, finished with soy sauce, five spice and sesame oil, served over rice noodles.
Ingredients
Instructions
Press the tofu between paper towels to remove excess moisture, then cube it, season, and saute over medium-high heat until well browned, about 8 minutes.
Add the scallions and bok choy, cooking until softened, about 3 minutes.
Stir in the soy sauce, five spice and sesame oil for 2 minutes.
Cook the rice noodles separately according to package directions.
Let the tofu simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the rice noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.